Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1887-06-09
THE HOME.

preferable to soap for cleaning windows
or paint.
The lustre of morocco may be restored
by vanishing it with the white of an egg.
Apply with sponge.
Washing the hands twice a day with
corn meal and rubbing on little glycer-
inc at night, will keep them soft and
white.
70 remove grease from coat collars
and the glossy look from the elbows and
seams rub with a cloth dipped in am
monia.
The most effectual remedy for Shiny
and greasy drain pipes is copperas dis
solved and left to work gradually through
the pipe.
One cup sugar, one teaspoonfui of but
ter, one cup milk, one egg, three cups
flour and one teaspoonful baking powder.
GLASS CAKE.
-Four eggs beaten light, one glass of
sugar, one glass flour, two taLlespoonfuls
baking powder, flavor with lemon or va
nilIa.
CABBAGE SALAD.
Chop the cabbage fine, sprinkle it with
salt, pepper ana sugar, cover with one
third water and two thirds vinegar.
SUGAR COOKIES.
Two cups sugar, one cup butter, one
half cup sweet milk, four eggs, three
teaspoonfuls baking powder; flavor with
nutmeg.
Take cold roast beef and chop fine,
season with salt, pepper and sage, put in
one egg, make into little balls and fry in
butter.
Whites of six eggs, two cups sugar,
three cups flour, one cup sweet milk,
three-fourths cup butter, two tea
spoonfuls cream tartar, one teaspoonful
soda.
OYSTER FRITTERS.
Make batter of one cup flour, half
teaspoonful baking powder, pinch salt,
two eggs, one cup milk; dip each oyster
in this batter and fry in hot lard, as for
doughnuts.
GINGER CAKE.
One cup molasses, one cup sugar, two
tablespoonfuls black pepper, two table
spooufuls ginger, two of cinnamon, one
cup butter, one-third cup sour milk, five
cups flour, one teaspoonful soda.
DELICATE PIE.
Whites two eggs, four tablespoonfuls
dream, one large spoonful flour, one cup
white sugar, one cup cold water; flavor
with lemon. Line the pie plate with
pastry, pour in the mixture and bake at
once.
LEMON PIE.
One and one-half cups water, two
tablespoonful of cornstarch, one cup
sugar, small lump butter, three eggs,
beat the yolks and whites separately, stir
the yolks in the water and cornstarch
and the whites for frosting.
CoRNMEAL MUFFINs.
One and one-half cups cornmeal, the
same of flour, two teaspoonfuls baking
powder, half cup sugar, half teaspoonful
salt, small teaspoonful melted butter,
two eggs, milk enough to make a stiff
batter.
TOMATO FRITTERs.
One quart stewed tomatoes, one egg,
one small teaspoonful soda. Stir in -four
enough to make a batter like that for
griddle cakes. Have some lard very hot
\ on the stove, drop the batter in a spoon
full at time and fry.
oURRANT PIE.
One teacup mashed currants, canned
ones will do, one teacup sugar, two eggs,
two tabiespoonfuls flour and one teacup
cold water; bake with one crust When
done make frosting of the whites and
spread on top,
MUFFINS.
Mix together one cup butter and one
cup sugar; add three eggs and one pint
milk, stirring well; then add one quart
wheat -four with two teaspoonfuls baking
powder and one cup yellow Indian
meal. Bake in muffin rings in a hot
oven.
POTATO SALAD.
Boil till soft two pints of pared and
sliced potatoes; fry two onions in one
spoonful of lard; skim out the potatoes
into the onion. Beat the yolk of one egg
with a cup of creamy milk and half
cup vinegar, boil up and pour over pota
toes.
BROWN BREAD.
Two and half cups sour milk, half
cup mClasses; into these put one heaping
teaspoonful soda, two cups cornmeal one
cup graham flour, and one teaspoonful
salt, use coffeecups. Steam three hours,
and afterward brown in the oven.
EGG oMELETTE.
One pint rich, sweet cream, three table
spoonfuls flour, three eggs well beaten,
half tablespoonful salt and pepper. Stir
flour and milk smooth, add the eggs.
Melt large spoonful butter in a baking
pan, pour in and bake about twenty
minutes.
CREAM COOKIES.
One cup sour cream, one cup sugar,
one teaspoonful soda and one of cream
tartar, with teaspoonful lemon Juice, a
very little grated nutmeg and two table
spoonfuls caraway seed. Mix lightly
and roll out as soft as possible, using
flour enough to keep them from sticking
TO the board.